Butterfinger Chocolate Cake

1. 1

   Bake cake as directed.

2. 2

   Allow to cool, then punch holes in cake using the handle of a wooden spoon.

3. 3

   Pour condensed milk over cake letting it seep into the holes.

4. 4

   Make sure the holes allow the milk to seep down through the cake.

5. 5

   Place in refrigerator to further cool; then spread the caramel topping over the top.

6. 6

   Cover with cool whip and add the Butterfinger sprinkles last.

7. 7

   Keep refrigerated until serving time.

* Per serving · 4 servings · Values may vary.

No additional tips available.